Fruit and Nut Stuffing (Bourbon and Brioche)

As one who eschews processed and prepared foods, I set about recreating a stuffing recipe that I could make from scratch, one that would make use of fresh, seasonal ingredients. And since I’ve got a wicked sweet tooth, I wanted to take full advantage of the bounty of sweet autumn fruit.

12 whole prunes, pitted and halved
12 dried apricots, halved
1 cup dark raisins
½ cup dried currants
¼ cup bourbon
4 Tbsp. butter
2 tart cooking apples, unpeeled, cored and cut into ¼" pieces
2 large onions, cut into ¼" pieces
2 ribs celery, cut into ¼" pieces
2 tsp. extra-virgin olive oil
1 cup walnut pieces
⅔ cup whole macadamia nuts, unsalted
⅔ cup whole cashews, unsalted
4 (1") brioche, day-old, cut into 1" cubes
1 cup chicken broth
2 cups fresh cranberries
1 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground cayenne pepper
1 tsp. fresh parsley, finely chopped
3 large eggs, lightly beaten
coarse sea salt
black pepper, freshly cracked

Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.

Melt butter in a large skillet over moderate heat; add apples, onions and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.

Heat 2 tsp. vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.

Transfer sautéed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

Makes 12 cups.